Food and Bioproducts Processing最新文献

{"title":"Survival of Staphylococcus aureus, Listeria monocytogenes, and Salmonella spp. in traditional Tomas cheese during the ripening at different temperatures","authors":"Muhsin Mutlu ,&nbsp;Gokhan Kursad Incili ,&nbsp;Mehmet Calicioglu","doi":"10.1016/j.fbp.2025.12.006","DOIUrl":"10.1016/j.fbp.2025.12.006","url":null,"abstract":"<div><div>This study aimed to investigate the viability of <em>Listeria monocytogenes</em>, <em>Staphylococcus aureus</em>, and <em>Salmonella</em> spp. in Tomas cheese produced by traditional methods and ripened at 4 °C and 10 °C. Fresh Tomas cheese samples were inoculated with a cocktail of <em>Staphylococcus aureus</em>, <em>Listeria monocytogenes</em>, and <em>Salmonella</em> spp. (approximately 4.0–5.0 log₁₀ CFU/g) and then pressed into plastic jars and stored at 4 °C and 10 °C. Chemical and microbiological analyses of the cheese were performed on days 0, 7, 15, 30, 45, 60, 90, and 120. At the end of the ripening period, the mean reductions in pathogen counts in the groups stored at 4 °C and 10 °C were 4.54 and 3.15 log₁₀ CFU/g for <em>Salmonella</em> spp. (<em>p</em> &lt; 0.001), 1.59 and 1.75 log₁₀ CFU/g for <em>Staphylococcus aureus</em>, and 2.92 and 3.06 log₁₀ CFU/g for <em>Listeria monocytogenes,</em> respectively. The total viable counts (TVC), psychrotrophic bacteria, <em>Lactobacillus</em> spp., <em>Lactococcus</em> spp., <em>Enterococcus</em> spp., proteolytic bacteria, lipolytic bacteria, mold and yeast counts remained within the 4–7 log₁₀ CFU/g range with only slight fluctuations during the ripening period, and no significant differences were detected between the groups at the two storage temperatures. As a result, although <em>Staphylococcus aureus</em>, <em>Salmonella</em> spp., and <em>Listeria monocytogenes</em> counts decreased at two both ripening temperatures (4 °C and 10 °C) by the end of the ripening period, the data suggest that these pathogenic microorganisms may still pose a potential food safety risk to public health in Tomas cheese.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 124-133"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Non-destructive acoustic-visual detection of oyster fatness","authors":"Bin Chen ,&nbsp;Laslo Tarjan ,&nbsp;Gongming Wang ,&nbsp;Yimin Ma ,&nbsp;Feng Liu ,&nbsp;Jiahao Yu ,&nbsp;Huanhuan Feng ,&nbsp;Xiaoshuan Zhang","doi":"10.1016/j.fbp.2025.12.007","DOIUrl":"10.1016/j.fbp.2025.12.007","url":null,"abstract":"<div><div>Traditional oyster grading methods based solely on shell weight often fail to accurately reflect internal fattening levels, leading to inconsistent quality and reduced consumer trust. This study introduces a non-destructive detection method for evaluating the fattening degree of closed-shell oysters by integrating acoustic vibration analysis with visual morphological information. A multimodal sensing system was developed, combining mechanical tapping, acoustic signal acquisition, and dual-view imaging to simultaneously capture internal vibration responses and external shell features. Time-domain, frequency-domain, and time–frequency-domain acoustic features were extracted alongside geometric features from top and side views. These were standardized and fused using Z-score normalization and Principal Component Analysis (PCA) to form comprehensive feature vectors. A deep learning model based on CNN-attention-BiLSTM architecture was employed to classify oysters into four fattening levels. The proposed method achieved high classification accuracy and demonstrated strong robustness, outperforming traditional single-modality approaches. This work provides an effective and scalable solution for intelligent, non-invasive oyster quality grading and offers new insights into multimodal assessment of shellfish products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 84-95"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Co-pH altered modified goose liver protein with enhanced interfacial stabilization and its emulsion filling upon the goose MP gelation facilitation","authors":"Shiyue Tan ,&nbsp;Limai Tang ,&nbsp;Yangying Sun ,&nbsp;Xiaoqun Zeng ,&nbsp;Hongbing Yan ,&nbsp;Yangyang Hu ,&nbsp;Daodong Pan","doi":"10.1016/j.fbp.2025.12.003","DOIUrl":"10.1016/j.fbp.2025.12.003","url":null,"abstract":"<div><div>This study aimed to explore the stability and functionality of emulsions stabilized by modified goose liver protein (MGLP) at different pH values (7.0–11.0) from an interfacial perspective. Results of interfacial pressure and shear elasticity showed that there was a pH dependent change of MGLP adsorption and associative interaction, with the values both reached highest (11.42 ± 0.22 mN/m and 16.30 ± 0.35 mN/m) at pH 8.0. Droplet characteristics revealed that MGLP at pH 8.0 with the mostly cross-linked interface layer displayed the lowest D [4,3] (6.61 ± 0.53 μm), flocculation (5.07 ± 0.09 %), creaming (16.20 ± 0.38 %) and turbiscan stability index (8.27 ± 0.16); and also the high stability of the emulsion over a range of environmental conditions: temperature &lt; 60 °C; pH 7–10 and NaCl &lt; 50 mmol/L. Low field-nuclear magnetic resonance and dynamic rheological analysis indicated that the intermolecular association and goose myofibrillar protein (MP) gelation were mostly strengthened at the MGLP emulsion_8.0 to MP ratio of 3 %, giving the largest water holding capacity and storage modulus. To conclude, MGLP emulsion exhibited good interfacial stabilization through facile pH alteration of the protein, which showed the capacity in fortifying goose MP gelation through active filling effect.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 21-31"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effects of biofilm formation of Hafnia paralvei mediated by quorum sensing on the meat quality and spoilage of crucian carp (Carassius auratus)","authors":"Wenfang Niu ,&nbsp;Wenqing Yang ,&nbsp;Yuyang Duan ,&nbsp;Chao Gao ,&nbsp;Zhe Chen ,&nbsp;Yi Li","doi":"10.1016/j.fbp.2025.12.004","DOIUrl":"10.1016/j.fbp.2025.12.004","url":null,"abstract":"<div><div><em>Hafnia paralvei</em>, as an important foodborne pathogen with a strong ability to form biofilms, will cause food to spoil and deteriorate, thereby seriously threatening food safety. However, the mechanism of the quorum sensing (QS) system in the biofilm formation and spoilage process of <em>H. paralvei</em> has not been fully characterized. Here, we explored the positive regulatory effects of two types of QS system on <em>H. paralvei</em> Z11 biofilm formation, which further investigated their promoting effects on the spoilage of crucian carp. The results showed that overexpression of <em>expI</em> significantly increased the production of N-acyl-homoserine lactones (AHLs), and overexpression of <em>luxS</em> significantly increased the yield of autoinducer-2 (AI-2). Additionally, AHLs and AI-2-mediated QS promoted the synthesis of cyclic diguanylate monophosphate (c-di-GMP), thereby increasing the level of biofilm formation. The effects of biofilm formation mediated by AHLs and AI-2 on the meat quality and spoilage of crucian carp were determined, which found that the elevated biofilm formation significantly lowered the meat quality and promoted the spoilage potential of <em>H. paralvei</em> on crucian carp, simultaneously affecting the structure of meat microbiota and increasing the abundance of spoilage-associated bacteria. This research provides a theoretical foundation for further understanding the potential role of bacterial QS system mediated biofilm formation in food spoilage.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 32-44"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145683500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"3D modeling of airflow and mass transfer in a salami ripening room","authors":"Jiajia Fang,&nbsp;Jiapeng Li,&nbsp;Junna Yang,&nbsp;Yan Zhao,&nbsp;Liqin Xi,&nbsp;Suigen Xu,&nbsp;Shouwei Wang","doi":"10.1016/j.fbp.2025.11.024","DOIUrl":"10.1016/j.fbp.2025.11.024","url":null,"abstract":"<div><div>A 3D finite element (FE) model was developed and verified for the survey of airflow and mass transfer in a ripening room containing approximately 100 salami products. The 3D FE model integrates the material properties, geometry, positions of the salami products, and detailed structure of the ripening room. Convergence problems arising from complicated geometry are avoided using the proposed two-step method to solve the airflow field and mass transfer problems in separate simulations. In the ripening experiment, the measured airflow, moisture content, and water activity data were collected and compared with simulation results. The developed model enables the prediction of the airflow around salami and the moisture content and water activity of the salami products. The FE model shows that airflow velocity is almost zero around the side part of the salami products. As the number of layers of the salami (from L1 to L2 to L3) increases, the airflow velocity around the middle part of the salami decreases. This nonuniform distribution causes an inhomogeneous distribution of the moisture content of the products. In particular, the model predictions show the clear effect of changing process settings on the moisture content profiles and water activity during the ripening process. Finally, this study provides a reference for precisely simulating medium- or large-scale industrial ripening systems, aiding in the intelligent manufacturing of fermented meat products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 96-106"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Liquid jet impingement on solid walls: A review","authors":"Haichao Sun,&nbsp;Xikun Wang,&nbsp;Yalin Li,&nbsp;Xianming Tao","doi":"10.1016/j.fbp.2025.12.002","DOIUrl":"10.1016/j.fbp.2025.12.002","url":null,"abstract":"<div><div>Liquid jet impingement on solid surfaces holds significant value in industrial cleaning applications, particularly within the food and bioproducts sector. This study systematically analyzes the physical mechanisms governing the jet impingement process, focusing on the liquid film formation dynamics and their correlation with cleaning performance. Key parameters controlling liquid film morphology are identified and classified into four primary categories: namely, gravitational effects, fluid transport properties (flow rate, viscosity, and density), interface effects (contact angle), and nozzle geometrical characteristics (shape and diameter). By synthesizing existing research findings, a unified framework is proposed for prediction models and advanced measurement techniques related to liquid film radial expansion and thickness distribution. Regarding jet impingement dynamics, models for predicting wall shear stress are analyzed, highlighting the specific roles of jet Reynolds number and nozzle-to-plate distance. A comparative analysis of experimental studies on jet impact force reveals a deficiency of systematic theoretical models. For non-planar surface configurations, this review consolidates experimental and computational findings regarding concave surface impingement, illustrating the pronounced influence of surface curvature radius on liquid film distribution. A notable research gap is identified for jet impingement on spherical concave surfaces. Finally, multiple experimental datasets for jet cleaning of soil layers are compiled, and the primary evaluation methodologies are compared in terms of their respective strengths and limitations. It is emphasized that a comprehensive framework for assessing jet cleaning performance should incorporate all pertinent physical parameters and operational conditions to achieve broader applicability.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 53-71"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving betacyanins stability by sustainable application of xanthan gum, CMC and citric acid in fermented red dragon fruit drink: Long-term storage, bio-accessibility and antioxidant activity","authors":"Teck Wei Lim ,&nbsp;Renee Lay Hong Lim ,&nbsp;Liew Phing Pui ,&nbsp;Chin Ping Tan ,&nbsp;Chun Wai Ho","doi":"10.1016/j.fbp.2025.12.008","DOIUrl":"10.1016/j.fbp.2025.12.008","url":null,"abstract":"<div><div>Red dragon fruit (<em>Hylocereus polyrhizus</em>) with high betacyanins content is a potential commercial fruit that can be developed into a functional drink. The development of a functional product not only requires innovation but also needs to consider the sustainability of the raw materials and techniques employed. The present study aimed to employ mild and sustainable approaches via the incorporation of xanthan gum (XG) and carboxymethyl cellulose (CMC) hydrocolloid mixture solution and citric acid (CA) at optimum concentrations to modify the matrix of fermented red dragon fruit drink (FRDFD) to produce Improved-FRDFD-dH₂O with improved long-term storage stability, bio-accessibility and antioxidant activity of the betacyanins. Results revealed that 0.4 % XG and 0.5 % CMC hydrocolloid mixture solution was able to synergistically cooperate with 0.2 % CA for providing the best food matrix environment for the maximum betacyanins stability (&lt;10 % degradation) throughout the 8-week storage period at 25°C. The simulated digestion study showed that the incorporation of 0.4 % XG and 0.5 % CMC hydrocolloid mixture solution and 0.2 % CA successfully improved the bio-accessibility (&gt;80 % retained) and preserved the high antioxidant activities of betanin throughout the digestive process (up to 94.18 % free radicals inhibited).</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 157-166"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Uncovering the environmental and economic feasibility of an integral tomato-based biorefinery for obtaining pectin and seed oil","authors":"Adrián Agraso-Otero ,&nbsp;Ricardo Rebolledo-Leiva ,&nbsp;Sara González-García","doi":"10.1016/j.fbp.2025.12.011","DOIUrl":"10.1016/j.fbp.2025.12.011","url":null,"abstract":"<div><div>The combination of life cycle assessment and techno-economic analysis enables the evaluation of a biorefinery’s viability from both environmental and economic perspectives. This is particularly relevant for valorising food industry by-products within the framework of a circular economy. This study focuses on the integral valorisation of tomato pomace by separating seeds and skins to obtain oil and pectin, respectively. For each valorisation route, two technologies were assessed: cold pressing and supercritical CO₂ extraction for seeds, and acid extraction and ultrasound-assisted extraction for peels. Of these, cold pressing and acid extraction were identified as the best options in terms of environmental performance and yield for seeds and for peels, respectively. The corresponding emissions were 33.6 kg CO₂ eq and 0.08 kg SO₂ eq per kg of oil, and 44.8 kg CO₂ eq and 0.12 kg SO₂ eq per kg of pectin, for global warming and terrestrial acidification respectively. These impacts could be significantly reduced by modifying the heat source, identified as the system’s main hotspot. Economically, the biorefinery with the best environmental performance was not profitable under current conditions. However, sensitivity analysis showed that improving oil yield by a factor of 2.6 through technological adjustments could lead to economic viability. These findings provide valuable insights for stakeholders and policymakers seeking sustainable solutions for food waste management, supporting both environmental responsibility and techno-economic feasibility.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 167-178"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cellulose nanofibers as stabilizer of Pickering emulsions and reinforcement of pectin films covering tomatoes","authors":"Raquel Costa Chevalier ,&nbsp;Jorge M. Vieira ,&nbsp;Joana T. Martins ,&nbsp;Rosiane Lopes Cunha ,&nbsp;António A. Vicente","doi":"10.1016/j.fbp.2025.11.025","DOIUrl":"10.1016/j.fbp.2025.11.025","url":null,"abstract":"<div><div>Cellulose nanofibers (CNF) can be used as biocompatible reinforcing agents in biodegradable films to be applied on food products, such as fruits, to protect them. Tomato is an extremely perishable fruit that can easily spoil due to inadequate handling or storage conditions in the post-harvest period, including contamination by microorganisms. In this context, the aim of this work was to develop biopolymeric films/coatings with improved barrier properties through the incorporation of CNF, in addition to the incorporation of Pickering emulsions (PE) containing oregano oil as an antimicrobial agent to increase the shelf life of tomatoes. <em>In vitro</em> cell viability assays showed that CNF concentrations (up to 7.5 % w/w) added to the films were not cytotoxic to cells. Pectin (P) films with CNF and/or PE were produced and characterized to understand the role of CNF and PE on water vapor permeability and mechanical properties. Hydrophobicity, assessed by water contact angle, increased with addition of PE (64.40°) and CNF (73.40°) compared to P-based (60.43°) films, although tensile strength decreased (1.05 MPa for CNF- and 1.71 for PE-films, compared to 2.22 MPa for P-films). Interestingly, incorporation of CNF and PE did not affect the transparency of the films, although films containing only PE or containing PE and CNF showed the ability to completely block UV light. Based on these results, the same formulations were used to produce film-forming solutions (FFS) that were used as coatings on the tomato surface. Coated and uncoated tomatoes were stored at 4 °C for 12 days and their physicochemical and microbiological characteristics were assessed during storage. Application of the coating was effective in controlling microbial growth, demonstrating that P films incorporating CNF and PE are an attractive solution to extend the shelf-life of perishable tomato fruits, especially in relation to molds and yeasts, where the PE coating did not show growth over the 12 days of storage. Regarding the total viable count, all coatings showed an increase throughout storage, however the lowest count was for the P/PE/CNF coating, demonstrating its potential as a solution for packaging vegetables aiming at longer shelf life.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 74-83"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Understanding cleaning of molasses foulants: An industrial case study","authors":"Natpawi Intha,&nbsp;Phanida Saikhwan","doi":"10.1016/j.fbp.2025.11.028","DOIUrl":"10.1016/j.fbp.2025.11.028","url":null,"abstract":"<div><div>The cleaning of molasses foulants formed in the distillation column of an ethanol production plant was investigated to elucidate the cleaning mechanisms and identify more efficient operating conditions. The plant currently uses sodium hydroxide (NaOH) solutions (15–20 wt%) due to safety and corrosion concerns associated with strong acids. Swelling/dissolution studies of the foulants in NaOH were conducted by monitoring foulant mass change over time. Changes in foulant composition and morphology were then analysed using XRF, FT-IR, and SEM-EDS. Optimal NaOH concentrations were found to be 10 wt% at room temperature and 8 wt% at 80°C—both lower than the concentrations currently used in the investigated plant. Although higher temperature did not increase the overall extent of removal, it substantially reduced deposit mechanical strength. Cross-sectional SEM-EDS showed deeper NaOH penetration and removal of subsurface calcium sulphate (CaSO₄), explaining the weakened structure. Increasing mass transfer at room temperature by agitating the NaOH solution similarly enhanced the penetration and reduced deposit strength. While NaOH alone did not achieve complete removal, it effectively weakened the foulants, which may shorten subsequent mechanical cleaning time. Swelling and dissolution studies using citric acid (optimal concentration 3 wt%) were also performed to evaluate the potential of a weak acid cleaner. Citric was selected because its chelating ability. Although calcium, the major component of molasses foulants was removed by citric acid, lower cleaning efficiency (lower dissolution rate and extent of removal) than NaOH was observed. Overall, this study provides a mechanistic understanding of alkali cleaning of molasses foulants and demonstrates improved cleaning efficiency—greater removal, shorter times, and weaker residual deposits—using 10 wt% NaOH under flow conditions. The findings offer guidance for optimising alkali-based cleaning strategies for molasses foulants and other complex organic–mineral deposits.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"155 ","pages":"Pages 107-123"},"PeriodicalIF":3.4,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145734921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}